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Carrot Ginger Soup

This light, flavorful carrot ginger soup is vegan! It's made with pantry staples and comes together in a hurry, yet always seems to impress. Fresh ginger makes a big difference—and what isn't used can be wrapped tightly and tossed in the freezer to use later. —Jenna Olson, Manchester, Missouri
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 3 teaspoons minced fresh gingerroot
  • 4 large carrots, peeled and chopped
  • 3 cups vegetable broth
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons fresh lemon juice
  • Additional lemon zest, optional

Directions

  • In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest.
  • Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.

Test Kitchen tip
  • Want an extra creamy soup? Just before serving, stir in 1/2 to 1 cup of coconut milk.
  • Nutrition Facts
    : 80 calories, 4g fat (1g saturated fat), 0 cholesterol, 551mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

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